Butter Tarts are one of Canada’s most iconic desserts—small, flaky pastry shells filled with a rich, buttery, caramel-like filling. Sweet, slightly crisp on the edges, and gooey in the center, they are a true comfort treat that has been loved for generations.
There’s even a famous debate across Canada: should butter tarts be runny or firm? The beauty of this recipe is that you can make them exactly how you like.
Why You’ll Love This Recipe
- Rich, sweet, buttery filling with a caramel texture
- Flaky homemade pastry crust
- Easy to customize (raisins, nuts, or plain)
- Perfect for holidays, gatherings, or everyday treats
Ingredients
For the Pastry
- 2 ¼ cups all-purpose flour
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ cup butter (cold, cubed)
- ½ cup shortening (cold, cubed)
- 6 tablespoons ice water (approx.)
For the Filling
- ½ cup brown sugar
- ½ cup corn syrup
- ¼ cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup raisins (optional)
Instructions
1. Prepare the Pastry
In a bowl or food processor, combine flour, sugar, and salt.
Cut in the cold butter and shortening until the mixture resembles coarse crumbs.
Add ice water gradually, mixing just until the dough comes together. Do not overwork it.
Shape into two discs, wrap, and chill for about 30 minutes.
2. Shape the Tart Shells
Roll out the dough on a floured surface.
Cut into circles and press into a muffin tin to form tart shells.
Chill again while preparing the filling for extra flakiness.
3. Make the Filling
In a bowl, mix brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth.
If using raisins, sprinkle them into the bottom of each tart shell.
4. Assemble
Fill each tart shell about ⅔ full with the filling mixture.
5. Bake
Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, until:
- The pastry is golden
- The filling is bubbling
Let cool before removing from the pan.
Texture & Flavor
Butter tarts are known for their unique texture:
- Flaky, buttery crust
- Sweet, caramelized filling
- Gooey or slightly firm center depending on preference
The filling is made from simple ingredients like butter, sugar, and eggs, creating a rich, syrupy consistency when baked.
Runny vs Firm Filling
- Runny center: Use 1 egg and bake slightly less
- Firmer center: Add an extra egg and bake a few minutes longer
Both versions are traditional—it’s all about personal preference.
Tips for Best Results
- Keep all pastry ingredients cold for a flaky crust
- Do not overfill the tarts to avoid spilling
- Let them cool before removing to help them set
- Use real butter for the best flavor
How to Store
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keeps for up to 5 days
- Freezing: Freeze for up to 2 months
- Reheating: Warm in the oven or microwave for a soft, gooey texture
Classic Canadian Butter Tarts are simple, rich, and incredibly satisfying. Whether you prefer them gooey or firm, plain or filled with raisins, they are a timeless dessert that never fails to impress.
